This recipe born out of creativity with a new vegetable I had never tried nor heard of, the patty pan squash. As the wonderful man at the CSA pickup told me, think of a patty pan squash like a zucchini that holds it shape better. This is a perfect description because it is a summer squash, but lacking much of the water zucchini and yellow summer squash have. The flavor is pleasant and the texture divine. Like all food that I don't know what to do with, I decided to toss it in a quinoa salad for lunch. The rest of the ingredients for this particular quinoa dish were inspired by the garden at work and the remaining ingredients from my CSA box. Fresh picked leeks? Absolutely! Spicy little peppers? Of course! Use up all the parsley? Obviously!
I understand that this might not be the easiest recipe to replicate, but replication is not the only purpose of blogging. Hopefully this recipe will inspire you to try out a new vegetable at the farmer's stand or grocery store. You can really do whatever you want as long as you are tasting as you cook and put in things you enjoy!
This particular quinoa dish made a volume of epic proportions! I had lunch all week and then some. The leeks provided tremendous light-oniony flavor throughout the dish while the the patty pan squash provided such crunch and bulk. A little pepper adds spice so your lunch is never boring and parsley adds freshness. Overall, this is a healthful and tasty lunch to make your work weeks more bearable!
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Quinoa with Patty Pan Squash
Pale Yellow Original
Yield - 7 lunch servings
1 cup quinoa
2 1/4 cup water or vegetable broth
1 cup fresh fava beans, optional
2 tablespoons olive oil
1 small onion, chopped
2 leeks, washed well and finely chopped
1 jalapeno, deseeded and finely chopped
3 small patty pan squashes, chopped
salt + pepper
1 cup loosely packed parsley, chopped
- Add the quinoa and water to a medium saucepan and cook until water is absorbed, stirring frequently. When the water is about 75% absorbed, stir in the fava beans to cook them. Once cooked, turn off the heat and set aside.
- Add the olive oil to a large saute pan and heat. Add the onion, leeks, and jalapeno and cook until softened. Add the squash and cook until softened. Sprinkle liberally with salt and pepper.
- Add the cooked quinoa and stir to combined. Stir in the freshly parsley.
- Enjoy cold, room temperature, or warm - I preferred slightly warm.